cheese/colby.tex

40 rivejä
1.4 KiB
TeX

%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass[rowheight=5pt]{cheese}
\cheeseName{Colby}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseRipening{1 hour}{86}
\cheeseColor
\cheeseRennet{Single dose}{45 minutes}{3 - 3.5}
\begin{document}
\begin{cheese}
\section{Curd Processing}{10}
\cheeseStepTemp{Cutting }{\half inch cubes}{\gray }{ }
\cheeseStepTemp{Resting 1 }{5 minutes }{\gray }{ }
\cheeseStepTemp{Cooking }{50 minutes }{\gray }{Stir constantly.}
\cheeseStepTemp{Resting 2 }{15 minutes }{\ftemp{104}}{ }
\cheeseStepTemp{Draining 1}{ }{\gray }{7 cups / gallon.}
\cheeseStepTemp{Washing }{ }{\gray }{7 cups / gallon at \ftemp{104}.}
\cheeseStepTemp{Stirring }{2 minutes }{\gray }{ }
\cheeseStepTemp{Resting 3 }{10 minutes }{\gray }{ }
\cheeseStepTemp{Draining 2}{All whey }{\gray }{ }
\cheeseStepTemp{Sitting }{5 minutes }{\gray }{ }
\section{Press}{3}
\cheeseStepNoTemp{ }{1 hour }{2.5 pounds / gallon.}
\cheeseStepNoTemp{ }{11 hours}{6 pounds / gallon. }
\cheeseStepNoTemp{ }{1 hour }{6 pounds / gallon. Remove cheesecloth.}
\section{Rind}{4}
\cheeseStepTemp{Dry Salting}{ }{Room}{1 tablespoon / gallon.}
\cheeseStepTemp{Air Drying }{24 hours}{Room}{ }
\cheeseStepNoTemp{Waxing }{\gray }{ }
\cheeseStepNoTemp{Aging }{6 - 8 weeks }{Turn once each week.}
\end{cheese}
\end{document}